High Protein White Chicken Chili
A warm and satisfying high protein white chicken chili, packed with wholesome ingredients and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Instant Pot
- Cuisine: American
- Diet: High Protein, Gluten-Free
Ingredients
- 2 cups cooked, shredded chicken
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 cup chicken broth
- 1 cup Greek yogurt or sour cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, lime juice
Instructions
- In a large pot or Instant Pot, sauté the diced onions and minced garlic over medium heat until they are soft and fragrant.
- Add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a gentle simmer. If cooking on the stovetop, allow it to cook for 20 minutes. For a slow cooker, set it on low for about 4 hours; in an Instant Pot, seal the lid and cook on high pressure for 15 minutes.
- Once cooked, stir in the Greek yogurt or sour cream until the chili reaches a creamy consistency.
- Serve hot, garnished with your choice of toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to three months.